Carb-Conscious Pork Meatball Parmigiana

Nutrition per serve

Ingredients

• 1clove garlic
• 1pcs carrot
• 50g cheddar
• 300g lean pork mince
• 10g Italian seasoning
• 200g tomato passata
• 50g baby spinach leaves
• 15ml olive oil

Method

1. Step 1 — Make meatballs
   Crush or finely chop 1 garlic clove. Coarsely grate the carrot. Coarsely grate the cheese. Put the pork mince, half the garlic and half the Italian seasoning in a large bowl and season with pepper. Using damp hands, combine well, then shape into walnut-sized balls.
2. Step 2 — Brown meatballs
   Heat 1 tsp olive oil in a medium deep ovenproof frypan (see Kitchen hack) over medium-high heat. Cook the meatballs, turning, for 3-4 mins until browned. Remove from the pan.
3. Step 3 — Soften carrot
   Heat 1 tsp olive oil in the same pan over medium heat. Cook the carrot, stirring, for 5 mins or until softened. Add the remaining garlic and remaining Italian seasoning and cook, stirring, for 2 mins or until fragrant.
4. Step 4 — Simmer meatballs
   Stir the tomato passata into the carrot mixture, then bring to the boil. Add the meatballs, reduce the heat to medium and cook for 3 mins or until almost cooked through. Stir in half the spinach. Remove the pan from the heat. Taste, then season with salt and pepper.
5. Step 5 — Grill and serve up
   Preheat the grill to medium. Scatter the cheese over the meatball mixture. Grill for 3-5 mins until the cheese is melted and golden. Divide the meatballs and sauce among bowls. Serve with the remaining spinach, drizzled with 1 tsp olive oil. Enjoy!
6. Step 6 — Kitchen hack
   Your frypan will need an ovenproof handle to cook under the grill. If you don't have one, wrap the handle of a regular frypan with a double layer of foil, or transfer the meatball mixture to an ovenproof dish before topping with the cheese and grilling.

Allergens

Milch, Sulfit